This recipe for Cheesy Grits Casserole came from my grandmother and has always been a favorite in our house. It’s perfect with breakfast, but we love it for dinner, too. It can be made ahead (it reheats really well) and is a delicious side to take to your next Christmas party or family gathering!
A couple of notes about this recipe:
Soaking the grits the night before is the simple step you don’t want to miss. It’s nothing more than measuring out your grits and water into your pot the night before. This helps to break down the grains making them easier for you to digest, as well as, cutting the cook time in the morning! The simple instructions for soaking and cooking the grits came from Anson Mills.
Using a large amount of butter versus milk in your grits makes a huge difference in taste and texture. The flavor is rich and the texture is silky. Grits will take almost as much butter as you would like to add, so it’s up to you!
Play around with different cheeses! I usually end up doing a combination of two. Something sharp or strong and something mild and creamy.
Follow the Anson Mills instructions for soaking and cooking your grits, then assemble your casserole.
Cheese Grits Casserole:
4 cups grits, cooked
1-2 sticks of butter
2 cups cheese, grated
4 eggs
Grate cheese into grits and stir to combine. Add eggs. Stir well. Pour into 13×9 pan. Grate a little extra cheese on top. Bake at 350ºF until set, about 30 minutes.
